CN101011166A - Production method for fish and red pepper can - Google Patents
Production method for fish and red pepper can Download PDFInfo
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- CN101011166A CN101011166A CNA2007100265799A CN200710026579A CN101011166A CN 101011166 A CN101011166 A CN 101011166A CN A2007100265799 A CNA2007100265799 A CN A2007100265799A CN 200710026579 A CN200710026579 A CN 200710026579A CN 101011166 A CN101011166 A CN 101011166A
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- fish
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- chilli
- flavor liquid
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Abstract
The invention relates to a method for producing fish pepper tin, which comprises that 1, preparing materials that processing fish and pepper; 2, preparing seasons; 3, preparing; 4, disinfecting at high temperature. The invention uses the seasons formed by several Chinese traditional medicines, the pepper abundant in VC, protein, sugar, minerals, solanine, resin, or the like, with promoting digestion function and anti-cancer function. The invention can avoid any conservative and pollution, while it uses high-temperature disinfection and vacuum package to prolong the storage time.
Description
Technical field
The present invention relates to field of food, especially a kind of preparation method of canned fish.
Background technology
Present prior art, canned fish have Salt black bean to insult canned fish can be edible for people, and the kind of canned fish is few, and taste is single, can not satisfy popular various tastes.
Summary of the invention
The objective of the invention is: the preparation method of a kind of fish, chilli can is provided, and the food of using this method manufacturing not only has distinct taste, and is pollution-free in the production process, can adjust formulation ratio according to different crowd, and have health-care efficacy.
The present invention is achieved in that the preparation method of a kind of fish, chilli can, according to the following steps:
(1) feedstock production
1, the processing of fish:
1. cuing open fish scales, goes wing, decaptitates, opens tripe with the built-in removing of fish;
2. pickle and mix flesh of fish adding salt thoroughly fish: salt=100: 5, when pickling, pressurize on fish and anhydrate fish: pressure=1: 1.1, pressurization was anhydrated 4 hours;
The salt of 3. desalinization of soil by flooding or leaching clean fish meat surface;
4., fried oil is heated to about 170 ℃, fish was put into oil 10～30 minutes, fried to humidity 32%～36%, pulling out dries in the air puts; Dry in the air at normal temperatures and put 24 hours;
2, capsicum processing
Bright capsicum of original state through pickling or the bright capsicum of segment; Or original state chilli or segment chilli;
(2) condiment preparation
Baste boils: (percentage by weight)
Radix Glycyrrhizae 25% anistree 20% fennel, 10% Chinese prickly ash 10%
Cassia bark 10% spiceleaf 5% sand ginger 15% cloves 5%
Take by weighing above-mentioned raw materials and water in proportion by 1: 25, boiled 60 minutes, dry in the air, promptly make baste to normal temperature;
Get above-mentioned baste, in baste, it is that soy sauce 4%, white granulated sugar 10%, salt 1%, sodium glutamate 1% and post time sauce 1% mix that adding accounts for the baste percentage by weight, promptly makes and soaks flavor liquid.
(3) preparation (percentage by weight)
Get the fish of processing in the above-mentioned steps () 1, what immersion step (two) was made soaks in the flavor liquid, soaks 5～10 minutes, pulls out standby;
Fish 5%～95% capsicum 1%～80% vegetable oil 1%～30%
Flavor liquid 1%～15%
By above-mentioned formulation ratio, at first get capsicum and put into the packing material bottom, get fish again and cover above the capsicum, on fish, evenly water vegetable oil and flavor liquid then, sealed package vacuumizes.
Described flavor liquid can be make in the above-mentioned steps (two) soak flavor liquid, the mixed liquor after also can the vinegar pickled hot pepper.
Described vegetable oil is soya-bean oil, rapeseed oil or palm oil.
(4) high temperature sterilization is put into the heating of steam pot, sterilization, 60 minutes.
The preparation method of a kind of fish of the present invention, chilli can, one has provided a kind of instant food, and condiment is made by multiple Chinese herbal medicine; The 2nd, it is edible that fish can be used as instant food, can adjust formulation ratio according to different crowd; The 3rd, capsicum is rich in VC, and carrotene contains protein, carbohydrate, mineral matter (calcium, phosphorus, iron, selenium, cobalt), pigment (kryptoxanthin, capsorubin, micro-capsorubin), solanine, fat oil, resin, volatile oil, pungency component (capsaicine, dihydrocapsaicin, homocapsaicin etc.).The pungent heat of capsicum nature and flavor.Have in the temperature and be good for the stomach, disinsection efficiency, it is depressed to cure mainly stomach cold food drink, indigestion, lumbago due to wind-wetness evil, mumps, diseases such as multiple furuncle.Capsicim also is a kind of potential cancer-resisting substance, and antioxidant possesses health care; The 4th, do not add any anticorrisive agent, pollution-free in the production process, the 5th, adopt high-temperature sterilization, vacuum packaging, long shelf-life.
The specific embodiment
Below the present invention is further described.
Embodiment 1
The preparation method of a kind of fish, chilli can, according to the following steps:
(1) feedstock production
1, the processing method of fish:
1. cuing open fish scales, goes wing, decaptitates, opens tripe with the built-in removing of fish;
2. pickle and mix fish thoroughly adding salt in the flesh of fish: salt=100: 5, when pickling, pressurize on fish and anhydrate fish: pressure=1: 1.1, pressurization was anhydrated 4 hours; Promptly with there being the object of constant weight to be pressed in above the fish, to remove moisture in the fish
The salt of 3. desalinization of soil by flooding or leaching clean fish meat surface;
4., fried oil is heated to about 170 ℃, fish is put into oil, 15 minutes, fried to humidity 32%～36%, pulling out dries in the air put; Dry in the air at normal temperatures and put 24 hours.Fish fried time in oil, little big according to fish can be done suitable adjustment.
2, capsicum
The bright capsicum of the original state that salt is pickled.
(2) baste boils: (percentage by weight)
Radix Glycyrrhizae 25% anistree 20% fennel, 10% Chinese prickly ash 10%
Cassia bark 10% spiceleaf 5% sand ginger 15% cloves 5%
Take by weighing above-mentioned seasoning matter and water in proportion by 1: 25, boiled 60 minutes, dry in the air, promptly make baste to normal temperature;
Get above-mentioned baste, in baste, it is that soy sauce 4%, white granulated sugar 10%, salt 1%, sodium glutamate 1% and post time sauce 1% mix that adding accounts for the baste percentage by weight, promptly makes and soaks flavor liquid.
(3) preparation
Get the fish of processing in the above-mentioned steps () 1, what immersion step (two) was made soaks in the flavor liquid, soaks 5～10 minutes, pulls out standby;
Fish 25% capsicum 50% is soaked flavor liquid 10% vegetable oil 15%.
As make 10kg, and by above-mentioned formulation ratio, at first get capsicum 5kg and put into the packing material bottom, get fish 2.5kg again and cover above the capsicum, on fish, evenly water the most delicious liquid 1kg and 1.5kg vegetable oil then, sealed package vacuumizes.
(4) high temperature sterilization is put into the heating of steam pot, sterilization, 60 minutes.
In the present embodiment, also can adopt salt solution, vinegar or salt solution, vinegar to mix the bright capsicum of pickling.
Embodiment 2
The 2nd step of step () is selected the original state chilli for use among the embodiment 1; In the step (three),
Fish 50% capsicum 20% is soaked flavor liquid 10% vegetable oil 20%
Embodiment 3
The 2nd step of step () is selected the segment chilli for use among the embodiment 1.In the step (three),
Mixed liquor 10% behind the fish 50% capsicum 30% vinegar pickled hot pepper
Vegetable oil 10%.
Embodiment 4
When being main with edible capsicum, the 2nd step of step () is selected the segment chilli for use among the embodiment 1.
Fish 5% capsicum 80% is soaked flavor liquid 10% vegetable oil 5% in the step (three).
Embodiment 5
When being main: in the 2nd step of step () among the embodiment 1, select for use with the bright capsicum of salted segment with food fish.
Fish 95% capsicum 2% is soaked flavor liquid 2% vegetable oil 1% in the step (three).
Embodiment 6
The 2nd step of step () is selected the segment chilli for use among the embodiment 1.In the step (three),
Mixed liquor 4% behind the fish 50% capsicum 40% vinegar pickled hot pepper
Vegetable oil 6%.
In the present invention, described flavor liquid can be to soak flavor liquid, the mixed liquor after also can the vinegar pickled hot pepper.
Described in the present invention vegetable oil is soya-bean oil, rapeseed oil or palm oil.Can choose soya-bean oil, rapeseed oil or palm oil wantonly in an embodiment.
The preparation method of a kind of fish of the present invention, chilli can, the proportioning of fish, capsicum, flavor liquid and vegetable oil can be adjusted, to adapt to different consumer demands.
Claims (7)
1, the preparation method of a kind of fish, chilli can is characterized in that: according to the following steps:
(1) feedstock production
1, the processing of fish:
1. cuing open fish scales, goes wing, decaptitates, opens tripe with the built-in removing of fish;
2. pickle and mix flesh of fish adding salt thoroughly fish: salt=100: 5, when pickling, pressurize on fish and anhydrate fish: pressure=1: 1.1, pressurization was anhydrated 4 hours;
The salt of 3. desalinization of soil by flooding or leaching clean fish meat surface;
4., fried oil is heated to about 170 ℃, fish was put into oil 10～30 minutes, fried to humidity 32%～36%, pulling out dries in the air puts; Dry in the air at normal temperatures and put 24 hours;
2, capsicum processing
Bright capsicum of original state through pickling or the bright capsicum of segment of pickling; Or original state chilli or segment chilli;
(2) condiment preparation
Baste boils:
Radix Glycyrrhizae 25% anistree 20% fennel, 10% Chinese prickly ash 10%
Cassia bark 10% vanilla 5% sand ginger 15% cloves 5%
Take by weighing above-mentioned raw materials and water in proportion by 1: 25, boiled 60 minutes, dry in the air, promptly make baste to normal temperature;
Get above-mentioned baste, in baste, it is that soy sauce 4%, white granulated sugar 10%, salt 1%, sodium glutamate 1% and post time sauce 1% mix that adding accounts for the baste percentage by weight, promptly makes and soaks flavor liquid;
(3) preparation
Get the fish of processing in the above-mentioned steps () 1, soak in the flavor liquid, soaked 5～10 minutes, pull out standby;
Fish 5%～95% capsicum, 1%～80% vegetable oil or flavor liquid 1%～30%
By above-mentioned formulation ratio, at first get capsicum and put into the packing material bottom, get fish again and cover above the capsicum, on fish, to water equably then and soak flavor liquid, sealed package vacuumizes;
Described flavor liquid can be make in the above-mentioned steps (two) soak flavor liquid, also can be the mixed liquor behind the vinegar pickled hot pepper;
Described vegetable oil refers to soya-bean oil, rapeseed oil or palm oil;
(4) high temperature sterilization is put into the heating of steam pot, sterilization, 60 minutes.
2, the preparation method of a kind of fish according to claim 1, chilli can is characterized in that: in the step (three), and fish 25% capsicum 50% flavor liquid 10% vegetable oil 15%.
3, the preparation method of a kind of fish according to claim 1, chilli can is characterized in that: in the step (three), and fish 50% capsicum 20% flavor liquid 10% vegetable oil 20%.
4, the preparation method of a kind of fish according to claim 1, chilli can is characterized in that: in the step (three), and fish 50% capsicum 30% flavor liquid 10% vegetable oil 10%.
5, the preparation method of a kind of fish according to claim 1, chilli can is characterized in that: fish 5% capsicum 80% flavor liquid 10% vegetable oil 5%.
6, the preparation method of a kind of fish according to claim 1, chilli can, its feature are at son: in the step (three), and fish 95% capsicum 2% flavor liquid 2% vegetable oil 1%.
7, the preparation method of a kind of fish according to claim 1, chilli can is characterized in that: in the step (three), and fish 5% capsicum 80% flavor liquid 10% vegetable oil 5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100265799A CN101011166A (en) | 2007-01-26 | 2007-01-26 | Production method for fish and red pepper can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100265799A CN101011166A (en) | 2007-01-26 | 2007-01-26 | Production method for fish and red pepper can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101011166A true CN101011166A (en) | 2007-08-08 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100265799A Pending CN101011166A (en) | 2007-01-26 | 2007-01-26 | Production method for fish and red pepper can |
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| CN (1) | CN101011166A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101711590A (en) * | 2009-07-10 | 2010-05-26 | 邱建忠 | Golden pepper fish pot formulation and processing method thereof |
| CN101658307B (en) * | 2009-09-21 | 2011-09-28 | 李长智 | Method for producing air-dried fish with crisp bones |
| CN102488243A (en) * | 2011-11-15 | 2012-06-13 | 丁雷 | Cedrela sinensis health-preserving fish and preparation method thereof |
| CN103082345A (en) * | 2013-01-23 | 2013-05-08 | 厦门古龙食品有限公司 | Dace processing method |
| CN103783458A (en) * | 2012-10-31 | 2014-05-14 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN104000240A (en) * | 2014-01-03 | 2014-08-27 | 衢州鲟龙水产食品科技开发有限公司 | A production process of ketchup sturgeon meat can |
| CN104664447A (en) * | 2015-03-12 | 2015-06-03 | 福建省泉州喜多多食品有限公司 | Processing technique for canned jerk filefish |
| CN104738144A (en) * | 2014-12-10 | 2015-07-01 | 余善鸣 | Method for processing canned vegetable fish |
| CN107549678A (en) * | 2017-09-09 | 2018-01-09 | 青岛晨翔食品有限公司 | A kind of ocean fish can and preparation method thereof |
-
2007
- 2007-01-26 CN CNA2007100265799A patent/CN101011166A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101711590A (en) * | 2009-07-10 | 2010-05-26 | 邱建忠 | Golden pepper fish pot formulation and processing method thereof |
| CN101711590B (en) * | 2009-07-10 | 2012-09-05 | 邱建忠 | Golden pepper fish pot formulation and processing method thereof |
| CN101658307B (en) * | 2009-09-21 | 2011-09-28 | 李长智 | Method for producing air-dried fish with crisp bones |
| CN102488243A (en) * | 2011-11-15 | 2012-06-13 | 丁雷 | Cedrela sinensis health-preserving fish and preparation method thereof |
| CN103783458A (en) * | 2012-10-31 | 2014-05-14 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN103783458B (en) * | 2012-10-31 | 2015-07-22 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN103082345A (en) * | 2013-01-23 | 2013-05-08 | 厦门古龙食品有限公司 | Dace processing method |
| CN103082345B (en) * | 2013-01-23 | 2014-05-28 | 厦门古龙食品有限公司 | Dace processing method |
| CN104000240A (en) * | 2014-01-03 | 2014-08-27 | 衢州鲟龙水产食品科技开发有限公司 | A production process of ketchup sturgeon meat can |
| CN104738144A (en) * | 2014-12-10 | 2015-07-01 | 余善鸣 | Method for processing canned vegetable fish |
| CN104664447A (en) * | 2015-03-12 | 2015-06-03 | 福建省泉州喜多多食品有限公司 | Processing technique for canned jerk filefish |
| CN107549678A (en) * | 2017-09-09 | 2018-01-09 | 青岛晨翔食品有限公司 | A kind of ocean fish can and preparation method thereof |
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Effective date of abandoning: 20070808 |
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